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Lemon Fluff

I have great memories of making this with my aunt when I was a wee one. She’d put the graham crackers in a ziplock bag, and let me dance all over them to make the crumbs. Now my kids beg to do the same thing! –MellynYield: 12 servings

1 3/4 cups evaporated milk (this is slightly more than a 12-ounce can)

3 ounces lemon-flavored gelatin

1 3/4 cups hot water

1/4 cup lemon juice

1 cup sugar

10 whole graham crackers (the big sheets)

Put evaporated milk into a mixing bowl and freeze until ice crystals start to form.

Dissolve Jell-O in hot water and chill until partially set.

Whip the Jell-O until it’s light and fluffy.

Add lemon juice and sugar to Jell-O mixture, and beat some more.

Whip milk until it whips up like whip cream.

Fold milk mixture into Jell-O mixture, and gently mix until well combined.

Crunch crackers (you can use a rolling pin or the method described above…which is much more fun!)

Set aside about 1/3 cup of crackers for topping, and put the rest of the cracker crumbs in the bottom of a 9×13″ pan. Spread around until level.

Put lemon filling over crumb layer. Top with remaining crumbs and chill 3-4 hours or overnight before serving.